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August 30, 2004
Hot Bean-and-Cheese Dip
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup (3 ounces) shredded sharp cheddar cheese
Preheat oven to 350°.
Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.
Yield: 4 1/2 cups (serving size: 1/4 cup)
CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg
Posted by carcharhinid at August 30, 2004 10:51 PM
Comments
this recipe is delish. it's even good reheated. and lowfat? what more can you ask for.
Posted by: jen at November 14, 2004 05:02 PM